Summer Squash And Zucchini Casserole

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Post  Thu, Sep 17 2020, 10:40 am
This was easy to prepare and well received by kids and adults. The mayonnaise and Greek yogurt were excellent variants in a classic dish. There is still a lot of summer squash and zucchini available at the stores at good prices. The panko made such a nice crispy crust - better than standard bread crumb toppings.

Roasting the veggies prevents the dish from being watery and also imparts a great roasted flavor. Per the instructions, you can prep at your leisure and even assemble ahead of time and then pop in the oven. Whatever works for your schedule.

Per the author's suggestion I served it with a salad on the side. Excellent way of getting people of all ages to eat vegetables when they think they don't want to eat vegetables LOL LOL

I also make my very favorite Lemon Bundt Cake Very Happy

Summer Squash And Zucchini Casserole

Excerpt From: Lorraine Wallace - Mr. and Mrs. Sunday's Suppers

Cilantro and Greek yogurt add a special zest to this classic dish. You can prepare this casserole and refrigerate it, covered tightly with plastic wrap, for one day in advance—just be sure to let it come to room temperature prior to baking. Serve with A Simple Green Salad, if you like.

Serves 8

1 pound yellow squash, cleaned, trimmed, and cut into ½-inch cubes (about 2 cups)
1 pound zucchini, cleaned, trimmed, and cut into ½-inch cubes (about 2 cups)
  Nonstick cooking spray
  Coarse salt and freshly ground pepper
1 cup grated sharp cheddar cheese
½ cup plain Greek yogurt or sour cream
4 scallions, white and tender green parts only, coarsely chopped (about ⅓ cup)
¼ cup mayonnaise
2 tablespoons finely chopped fresh cilantro
1½ cups panko bread crumbs
1½ tablespoons unsalted butter, cut into small cubes
½ teaspoon Hungarian paprika

1. Preheat the oven to 425°F.

2. Line a large baking sheet with parchment paper and spread the squash and zucchini cubes out on it. Spray the vegetables with nonstick cooking spray and season generously with salt and pepper. Roast the vegetables until they are just tender and beginning to brown, about 15 minutes. Let them rest until cool enough to handle, about 10 minutes. Reduce the oven temperature to 350°F.

3. In a large bowl, combine the roasted vegetables with the cheese, sour cream, scallions, mayonnaise, and cilantro; mix well and season to taste with salt and pepper.

4. Lightly spray a shallow 2½- to 3-quart casserole dish with nonstick cooking spray, then spread the squash mixture into the dish. Scatter the panko and the butter cubes evenly over the top and then sprinkle with the paprika. Cover tightly with foil and bake the casserole until set, 15 to 20 minutes. Uncover and bake until the filling is bubbling and the top is golden, about 15 minutes more. Let the casserole cool for 5 minutes before serving.
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